This Quick and Easy Salmon Melt Sandwich with zesty lemon, mayo, cheese, and tomato is a fast and delicious lunch idea! Ready in 20 minutes.
I don’t eat canned salmon very often, but it sure is a lifesaver. I always make sure that I have a few cans of salmon, tuna fish, and sardines in my pantry. You never know when you will not be in the mood to cook or when the unexpected happens.
Canned salmon is an excellent alternative to canned tuna fish. This is one of those recipes that’s great for any types of bread. I prefer a whole wheat loaf bread with a few healthy grains with my salmon melt instead of white bread. All multigrain loaves of bread are not appetizing.
In addition to adding shallot, mayonnaise, lemon juice and parsley, I added my Pineapple Gourmet Hot Sauce for a little bit of a kick. It gave it a delicious spicy flavor.
This sandwich is a full meal because I added a couple of slices of tomato. Adding fresh tomato is another way to add more vitamins to your lunch. Did you know that canned salmon is usually lower in toxins than tuna? So don’t ignore those cans of salmon when they’re on sale.
This particular sandwich is best eaten right away because sliced bread although toasted will still be a bit soggy. Unless you are using a dense bread, the sliced bread will not hold its crusty texture for a long time.
For all the ingredients to mix well, I would suggest mashing the salmon with a fork first. The fork breaks the lumps and makes the salmon flaky. The other ingredients will then blend well with each other.
- 6 ounces canned salmon drained
- 2 tablespoons chopped shallot
- 1 tablespoon mayonnaise
- 1/2 tablespoon lemon juice
- 1 tablespoon minced flat-leaf parsley
- 1/4 teaspoon Gemma’s Pineapple Hot Sauce
- Freshly ground pepper to taste optional
- Slices of whole-wheat bread toasted
- 1 to matoes sliced
- Slices of sharp Cheddar cheese
- Preheat broiler.
- Combine salmon, onion, mayonnaise, lemon juice, parsley, hot sauce and pepper in a medium bowl. Spread 1/4 cup of the salmon mixture on each slice of toast; top with tomato slices and 2 tablespoons cheese. Place sandwiches on a baking sheet and broil until the cheese is bubbling and golden brown, 3 to 5 minutes.
- Make open face sandwiches if preferred.